Recipe “Smoked fish salad baguette” – Guide

by Pauline Retting





  • 1

    Red apple

  • 0.75


  • 1


  • 3


  • 250



  • 1

    smoked mackerel

  • 1

    smoked trout

  • 1

    smoked redfish

  • 1


  • butter

Clean the cucumber and apple. Cut the cucumber and unpeeled apple into bite-sized pieces. Tip: If you use a red apple, the smoked fish salad will look even more appetizing later, because the red salad will look red.

Take the gherkins out of the jar and let them drain, then chop. Peel an onion and cut into small cubes. Mix everything in a suitable bowl. The amounts in this recipe are recommended. If you like juicier, you can add more apples or cucumbers.

Fillet of smoked fish. First remove all small fins by hand, then remove the head from behind the end flaps and tail fin. Cut the belly open so that the fish can be opened in half. Carefully remove the middle bone. Separate the bones of the abdominal flap with the knife back and then peel them. Chop the meat. Make sure the last bones are removed. The pieces should not be too small.

Mix the fish pieces with the other ingredients and mayonnaise. A little more salt if desired, but smoked fish is already very salty due to the brine. Then cut the baguette into small slices and grease with butter. Place the smoked fish salad on the bread.

Northern Magazine date of dispatch 06/02/2022

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